A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy
Prep:20 mins
Serves 3
140g Thai rice noodle1 carrot½ cucumber2 cooked chicken breasts, shredded50g radish, thinly sliced½ red onion, finely slicedsmall bunch mint, leaves picked25g natural roasted peanut, roughly chopped
STEP 1To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.STEP 2Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.
